Tangzhong is a roux made of flour and liquid. Part of the total flour of a bread recipe is cooked with the liquid until it becomes thick. The cooking process gelatinizes the starch in the flour and makes it swell up and absorb much of the liquid be it water, milk, or anything else you decide to use. Cooking the flour also impacts the gluten forming proteins which cannot produce strong gluten after being heat treated.

Having weaker gluten and the ability to absorb and retain more liquid are great advantages in breadmaking. Breads made with tangzhong are lighter and fluffier while being able to stray that way for longer. It’s a simple technique with great impact.

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